Cheddar Broccoli Soup
|Broccoli||2 Pound, chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Fresh parsley||2 Tablespoon, chopped|
|Chicken broth||2 Can (20 oz)|
|All purpose flour||4 Tablespoon|
|Egg yolks||3 , beaten|
|Whipping cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
In 3 quart casserole, combine broccoli, butter, onions, green pepper, bay leaf, parsley, salt, thyme, peppercorns and nutmeg.
Microwave at high (10) 8 to 10 minutes, until broccoli is tender; stir after 4 minutes.
Remove bay leaf.
Spoon mixture into blender.
Add 1 can chicken broth.
Blend for 1 minute on low speed.
Blend flour and remaining broth in 3-quart casserole.
Stir well using a wire whisk.
Add broccoli mixture; stir to blend.
Microwave at high (10) 10 to 12 minutes; stir after 5 minutes.
In 1 quart casserole, blend eggs and cream.
Gradually add egg mixture to soup, stirring constantly.
Microwave at high (10) 4 minutes, until cheese is completely melted, stirring after 2 minutes.